Tomato tart with Parma ham and pesto

For 8 pieces
  • 1 pack (270 g) fresh butter puff pastry, sweet or hearty Kipferl and Golatschen (ready to bake, rolled out on baking paper; 42 x 24 cm; cooling shelf)
  • 60 g Cashew nuts
  • 1 Bund Rauke
  • 2 Garlic cloves
  • 100 g Bergkäse
  • 100 ml Olive oil
  • Salt
  • Pepper
  • 200 g Parma ham in thin slices
  • 1 Pack (250 g) Devil's pepperons , filled with cream cheese preparation in oil
  • 250 g Cherry tomatoes
60 minutes
very easy
1.
Take the puff pastry out of the refrigerator 5–10 minutes before processing. For the pesto, roast cashew nuts in a pan without fat. Take out and let cool down. Wash the rocket, drain well and clean, put something aside for garnish. Peel and roughly chop garlic. Debark and grate cheese. Process rocket with 2 tablespoons of cheese, cashew nuts, garlic and oil in the universal chopper to make a pesto. Season with salt and pepper to taste
2.
Unroll the puff pastry. Cut off approx. 6 cm from the narrow side and press down on the long side so that it is almost a square. Place the puff pastry with the baking paper in a tart pan (19 cm at the bottom, 24 cm at the top). Press the dough gently on the edge with your hands. Approx. Spread 2/3 of the pesto on the floor
3.
Drain the peppers well. Wash tomatoes and drain them as well. Approx. Spread 2/3 of the Parma ham on the pesto. Top with peppers, tomatoes, remaining pesto and Parma ham, sprinkle with the remaining cheese. Bake on the lower rail in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 25 minutes. Take out of the oven and let rest for about 5 minutes. Remove from the mold, garnish with rocket
1 piece approx:
  • 460 kcal
  • 1930 kJ
  • 12 g protein
  • 37 g fat
  • 15 g carbohydrates

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